Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 ounces cremini or white mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth (homemade or store-bought)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 2 tablespoons olive oil or avocado oil
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup chopped fresh parsley for garnish
- Substitutions: You can swap chicken breasts for thighs if you prefer juicier meat. If you don’t have cremini mushrooms, button mushrooms work just as well. For a vegetarian version, omit the chicken and add extra mushrooms or a handful of cooked lentils.
Instructions
- Heat the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and sauté for about 4 minutes until translucent and fragrant. This step brings out the sweetness of the onion, a trick I picked up watching my grandmother cook.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Toss in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown. This adds depth and richness to the broth without heaviness.
- Add the diced carrots and celery, cooking for another 3 minutes to begin softening the vegetables.
- Pour in the chicken broth and stir in the thyme and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes. This slow simmer helps meld all the flavors.
- Carefully add the chicken pieces to the pot. Simmer for an additional 10-12 minutes or until the chicken is cooked through and tender. I like to check that the chicken is opaque and no longer pink inside—this ensures safety and the best texture.
- Season the soup with salt and freshly ground black pepper to taste. Remember, if you used a salty broth, start with less salt and adjust as needed.
- Remove the bay leaf. Ladle the soup into bowls and sprinkle with chopped fresh parsley if desired. This splash of green adds brightness and a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International